Steak & Pepper Tartines with Arugula Salad

Recipe By:Stacy Fraser
“These open-face, knife-and-fork steak sandwiches are topped with Gruyère cheese to make them reminiscent of a Philly cheesesteak. If you can't find shaved sandwich steak in your grocery store, try slicing a flank steak very thin.”

Ingredients

5 tablespoons extra-virgin olive oil, divided

3 cups presliced fresh bell pepper-and-onion mix (10 ounces)

2 teaspoons white-wine vinegar plus 2 tablespoons, divided

1 pound shaved sandwich steak

¾ teaspoon ground pepper, divided, plus more to taste

¼ teaspoon salt, divided

½ cup shredded Gruyère or provolone cheese

8 cups baby arugula (5 ounces)

4 slices crusty whole-wheat bread ( ½ inch thick), lightly toasted

8 teaspoons prepared horseradish aioli or horseradish sauce

Directions

1Heat 1 tablespoon oil in a large skillet over medium-high heat. Add peppers and onions and cook, stirring often, until softened and starting to brown in spots, 5 to 7 minutes. Stir in 2 teaspoons vinegar. Transfer the vegetables to a bowl.

2Add 1 tablespoon oil to the pan. Add steak, season with ½ teaspoon pepper and ⅛ teaspoon salt and cook, stirring and pulling apart with tongs or a fork, until no longer pink, 3 to 4 minutes. Return the vegetables to the pan, stir to combine. Sprinkle with cheese. Cover and remove from heat.

4Spread each piece of bread with 2 teaspoons aioli (or sauce) and top with one-fourth (about 1 cup) of the steak mixture. Serve the tartines with the arugula salad. Sprinkle with more pepper, if desired.